I've been asked to shoot hogs on a farm. I can butcher deer, elk, and cattle. I have never cut open or
cut up a pig. What's the best way out in the field?
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I've been asked to shoot hogs on a farm. I can butcher deer, elk, and cattle. I have never cut open or
cut up a pig. What's the best way out in the field?
I used to clean & gut them to get the ribs and tenderloins from the inside. After cleaning out several hundred, I grew tired of that. Now we take the shoulders, hams, & backstrap and feed the coyotes with the rest.
It's much simpler, quicker and easier to haul out. There just isn't enough tenderloin to warrant the amount of work it takes to get to it. As for ribs, maybe, maybe not, depending on the mood I'm in at the time.
I treat them just like a deer and bone out all the meat. like possum the ribs ect were tossed.
You might be interested in reading this to
http://www.cdc.gov/brucellosis/pdf/b...hoghunters.pdf
oldsagerat, We trap and sell and butcher a lot of wild hogs....we hang them with their heads down and process from the rear end down....when we get to the head we put a bucket underneath it and find the disc between two vertabres and start cutting and then twist and the head fall in. Then we gut the animal and finally cut the legs off. The hardest thing is the skinning...the hide is very thick and it will wear your hands out trying to pull....have been swearing that I am going to go to Cabelas and buy a pair of those tongs they have that will grip the hide....hope this helps....Happy New Year and good eatin'!
Were gloves! 90% of meat is in the straps and legs. If you hoist them up and skin while still warm it is much easier. Take the back straps and legs and you don't have to worry about opening them up. Save a massive amount of time and very little waste on a small hog. Be finished in about 20 minutes. Soak the meat in salt water in the fridge for a few days and you have some great meat.
Good to know! That's what my deer harvesting has grown into, don't even field dress anymore. Lay on one side, debone hindquarter, take strap and shoulder, flip over do the same. Meat is headed to the freezer while it is still warm most times.
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We trap and sell and butcher a lot of wild hogs....we hang them with their heads down and process from the rear end down....when we get to the head we put a bucket underneath it and find the disc between two vertebrates and start cutting and then twist and the head fall in. Then we gut the animal and finally cut the legs off.
Unless it was blistering hot, I wouldn't field dress at all, I'd haul them some where I could hang them and process them there.
I carry a rope and gambrel in the truck, and if I am far from camp when I kill something, I often hang it from a tree limb and clean it right there.
To add to my previous post....be sure to wear gloves as posted in another post.....we completely field dress....wont give up the tender loins and eventhough there isnt a lot of meat on the ribs we have a very good rub and cook.....fanger likin' gooood!
remember cussing the first time I skinned one!!!!!!!!! aint no whitetailQuote:
Originally Posted by buckwheatpaul
I have found for my own use is to hang the hog up by the snout,take a box blade knife and set the blade about 5/16 to 3/8 inch exposedt.Strip the hog from every where you can get a 1 1/2 to 2 inch strip then take fish skinning pliers and pull the hide off.I have never tried to save a hog hide for any thing except when we use to scrape and processed the hide for cracklins or leaving the hide on hams etc.
Thanks for all the great advice. Hog hunting is on the bucket list at the top. Got a nephew who has invited me to go. All this info will come in very handy.
I hang them from the neck and then gut them, easy to make every thing come out and split their pelvis without getting any urine and fecal matter on the meat.
I butcher pigs on the ground. Split the hide down the back, then peel it back. Take the shoulders and tenderloins (backstrap). Rear shoulders get deboned. Front shoulder blade is the only bone I bring home. It's quick, avoids the internals and doesn't waste much. Definitely wear gloves.
New guy here. Just sitting at ranch house eating supper after an evening hunt. Killed three boars last night with 10mm. Years ago we begin cleaning sows with RaptorRazor. Now the only way. https://youtu.be/_DgbtPDHIUw
Can be used on deer as well, but I still hang it. Howdy!
here in NZ we have been catching and eating pigs since.....well about the Time old Adam got his first set of spurs and jumped on a horse....
singeing is a good way to get your crackling,basically you use a lpg blow torch and burn off all the hair and scrape the skin..it gets rid of any livce at same time and keeps roasts moist when cooking.
best eating is a sow under 100lb or a boar under 80lb...dont get me wrong I will eat boars up to 140-180 lb....thats big mature pig over here getting one over 200lb is milestone many never achieve.
mate bones out all his pigs,reduces weight by 60%...you only take out the 40% you are going to eat.
if you skin smaller pigs hung up,try to leave as much fat on as you can...will keep it moister when cooking... boars have tough sheild over shoulder area,dont be afraid to cut it into strips to get it off.
roast pork is sometimes a little dry...apple sauce helps no end..apple baby food is similar stuff,basically cooked up peeled apple with a bit of sugar added and mashed up. put some on side of plate t oadd to pork as you eating it, like cranberry sauce with turkey.